The Pork Chop is a desired cut of meat, which can be cut in many different ways. I had a couple pigs butchered differently to get an assortment of Pork Chops. The Pork Rib Chop is the cut I have found to be the most delicious and easy to cook. This Chop contains part of the sought after Baby Back Rib and a good amount of fat. Its much more delicious and more forgiving than a lean boneless pork chop. The only downside, is that there isn’t a rack of ribs to devour.
Because it is Spring, I decided to prepare a lighter version of a Rib Pork Chop. Educationally, my background is in Chemistry which has proven to be beneficial when cooking is involved. A brine (in reference to food) is simply a salt water solution. Due to an unequal concentration of salt in the water solution to the salt concentration in the meat, the pork chop allows salt, and ultimately more water, to diffuse the cell membrane to try and create an equilibrium. This process is commonly known as Osmosis, which occurs not only in food preparation, but also in your own body system all of the time. The brine gives the meat flavor, and also tenderness. There are many kinds of brines, and should be altered due to personal taste. To make this Chop, I used a salt brine with a bit of apple cider vinegar and sugar and let it sit for two days.
About an hour before I was going to grill the meat, I applied a mixture of fresh Herbs Rosemary, Thyme, Cilantro, Parsley and Sage), Lemon Juice, Oil, Onions, Grated Ginger and a lot of lemon zest. They grilled beautifully.
The Pork Chop really was bright as the Lemon zest and ginger really exposed themselves. It really evoked the season of Spring. Crisp. Light. Fresh.
The second Pork Rib Chop I made was Seared. Starting on the stove and finishing in the oven is a very traditional and common way to prepare pork chops or really any meat. I did not do anything to the Pork Rib Chop other than apply some good salt and pepper. I seared the pork chops in olive oil for about 2 minutes on each side on Mid-High Heat and then placed them in the oven for another 10 minutes with some roasted vegetables and lemons. The browning achieved from the sear happens due to a Maillard Reaction with reducing sugars and amino acids.
After searing the chops, I made a Mustard Cream Sauce, using white wine, mustard seeds, Dijon mustard and cream.